Melissa's Corporate Chefs
4 ounces Fingerling Potatoes, unpeeled, cooked and quartered
8 ounces organic green beans, cooked and cut into 1½ inch lengths
1/2 pound mixed baby greens
1/2 cup Fire Roasted Sweet Red Bell Peppers
2 hard boiled eggs, peeled and quartered
1/2 cup black olives (pitted Kalamata or Niçoise)
4 anchovy fillets
1 (6 ounces) can tuna, packed in water and drained
Arrange salad decoratively on a platter.
Drizzle with your favorite dressing.